Indian Lamb With Sweet Onions

By Marian Burros

Published December 30, 1989

Total Time
15 minutes
Rating
3(15)
Comments
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Featured in: Lifestyle: Sunday Menu; When Onions Are Stars of the Show

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Ingredients

Yield:6 servings

  • 3 tablespoons corn or canola oil

  • 2 very large onions, thinly sliced

  • 1 large green pepper, thinly sliced

  • 2 cloves garlic, minced

  • 2 tablespoons minced ginger

  • 1 jalapeno, minced

  • 2 to 2 ¼ pounds lean lamb, cut in julienne strips

  • 1 teaspoon ground cumin

  • 1 teaspoon turmeric

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground cardamom

  • ½ teaspoon fennel seeds

  • ¼ teaspoon dried hot red peppers, optional

  • Salt to taste, optional

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

8 grams carbs; 124 milligrams cholesterol; 1137 calories; 49 grams monosaturated fat; 7 grams polyunsaturated fat; 57 grams saturated fat; 118 grams fat; 2 grams fiber; 586 milligrams sodium; 11 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 2 tablespoons of oil in a large nonstick skillet. When it is very hot, add the onions and saute until golden brown. Set aside.

  2. Step 2

    Add the remaining oil and saute the green pepper until it softens. Set aside.

  3. Step 3

    Add garlic, ginger and jalapeno to skillet and saute for 30 seconds, stirring.

  4. Step 4

    Add the lamb and the remaining spices and saute, stirring to blend spices with meat. Cook over high heat until the lamb is done, 5 to 7 minutes.

  5. Step 5

    Arrange the lamb on a serving platter. Return the onions and green pepper to the skillet to heat through, and spoon the mixture over lamb.

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Ratings

3 out of 5
15 user ratings
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Comments

Johnepdx

Cut the cumin in half or you will have cumin lamb, and add other spices to enliven. However, my main quibble about a lot of recipes here, and especially this one, are cooking times. It takes 30 minutes just to caramelize onions. Even if the "15 minutes" represents time after all of the vegetables and meat are cut and ready (and it should not) this recipe takes 45 minutes. To prep it takes 90 minutes total, not 15. This from an experienced cook, having written five cookbooks.

Joe

We have also often found the suggested cooking times in many Times recipes too short.

MCBrown

This was pretty good. We enjoyed it over rice with pine nuts.

Johnepdx

Cut the cumin in half or you will have cumin lamb, and add other spices to enliven. However, my main quibble about a lot of recipes here, and especially this one, are cooking times. It takes 30 minutes just to caramelize onions. Even if the "15 minutes" represents time after all of the vegetables and meat are cut and ready (and it should not) this recipe takes 45 minutes. To prep it takes 90 minutes total, not 15. This from an experienced cook, having written five cookbooks.

Joe

We have also often found the suggested cooking times in many Times recipes too short.

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